Gibberellin Increases the Bud Yield and Theanine Accumulation in Camellia sinensis (L.) Kuntze
文献类型： 外文期刊
作者： Li, Wei 1 ; Xiang, Fen 2 ; Su, Yi 1 ; Luo, Zhoufei 1 ; Luo, Weigui 1 ; Zhou, Lingyun 2 ; Liu, Hongyan 2 ; Xiao, Langtao 1 ;
作者机构： 1.Hunan Agr Univ, Hunan Prov Key Lab Phytohormones & Growth Dev, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China
关键词： Camellia sinensis; theanine; gibberellin; chlorophyll fluorescence
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 11 期
页码：
收录情况： SCI
摘要： Tea (Camellia sinensis) is one of the most important cash crops in the world. Theanine, as an important amino acid component in tea, is a key quality index for excellent tea quality and high economic value. People increase theanine accumulation in tea mainly through the application of nitrogen fertilizer, shading and pruning. However, these methods are not effective. In this study, we treated tea buds with a 100 mu M solution of GA(3) containing 1 parts per thousand tween-20, investigated the effects of GA(3) on theanine accumulation, bud yield, chlorophyll fluorescence parameters and expression level of theanine biosynthesis pathway genes in tea plant by qPCR, LC-MS/MS etc. Results showed that change trends of theanine and GA(3) was extremely positively correlated with each other. Exogenous GA(3) upregulated the expression level of theanine biosynthesis pathway genes, caused an increase of theanine content (mg center dot g(-1)) by 27% in tea leaves compared with Mock, and accelerated the germination of buds and elongation of shoots, which lead to a significant increase of tea yield by 56% (w/w). Moreover, the decrease of chlorophyll contents, photochemical quenching coefficient (qP) and relative electron transport rate (rETR) under GA(3) treatment suggested that GA(3) reduced photosynthesis in the tender tea leaves, indicating that the decline of carbon assimilation in tea plants was conducive to the nitrogen metabolism, and it was beneficial to the accumulation of theanine. This study provided a new technical and theoretical support for the precise control of tea quality components and phenophase.
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